Classic White Sandwich Bread

Name: Classic White Sandwich Bread
Prep time: 20 min
Cook time: 38 min
Total time: 138 min
Yield: 12 servings
Cuisine: American
Ingredients: 420 g bread flour; 240 g whole milk, lukewarm; 60 g lukewarm water; 35 g granulated sugar; 7 g instant yeast; 9 g salt; 45 g unsalted butter, softened

A dependable soft white sandwich loaf made with milk, butter, and a touch of sugar, with a fine tender crumb that slices cleanly for toast and sandwiches.

Total

138 min

Servings

Level

Easy

Ingredients

420 g bread flour
240 g whole milk, lukewarm
60 g lukewarm water
35 g granulated sugar
7 g instant yeast
9 g salt
45 g unsalted butter, softened

Instructions

Combine flour, sugar, and yeast.

Add milk and water. Mix until shaggy.

Add salt. Knead 4 minutes.

Add softened butter gradually. Continue kneading until smooth, elastic, and tacky but manageable. Approximately another 5-7 minutes.

Rise until approximately doubled, 60-90 minutes.

75 min

Gently deflate. Pat into rectangle approximately width of loaf pan.

Roll tightly into cylinder. Pinch seam.

Place seam-down in greased 9x5 pan.

Proof until crown rises approximately 1 inch above pan rim.

60 min

Bake at 350F approximately 35-40 minutes. Target interior: 190-195F.

38 min

Immediately turn out onto rack.

Brush top lightly with butter for softer crust if desired.

Cool completely before slicing.

Nutrition per serving

171

Calories

Protein

28g

Carbs

Fat

Chef's Notes & Storage

CHEF'S NOTES: - This enriched dough uses milk, butter, and sugar for a soft, tender loaf. - Add butter gradually after initial kneading - adding it all at once makes incorporation harder. - Proof until the crown rises ~1 inch above the pan rim for the perfect sandwich shape. - Turn out immediately from the pan to prevent a soggy bottom. TROUBLESHOOTING: - Why did my loaf collapse? Over-proofed. Don't let it rise too far above the pan rim. - How do I keep homemade sandwich bread soft? Brush with butter after baking, store in a bag once cool. - Can I use all-purpose flour? Yes, but the loaf will be slightly less structured. Bread flour gives better volume. STORAGE: Room temperature 3-4 days in a bread bag. Freezes well sliced. SCALING: 2x = make two 9x5 loaves. Rise and bake times do not scale. ALLERGENS: Contains wheat, milk. NUTRITION NOTE: Calculated per slice (1/12 of loaf) using standard USDA nutrition values.

Part of:Everyday Breads Breads